Here I am back from vacation and cooking again! I have had this recipe saved in my Pinterest Low Carb board for a while and tonight seemed like the perfect night to try it. I wanted something fairly easy to make and this was it!
The recipe comes from a Low Carb page but you could definite serve it over rice. The recipe is Mexican Chicken from Linda's Low Carb Menus & Recipes. As usual, I changed it up just a bit, adding black olives.
I simply took out chicken tenderloins out of the freezer. It was about 7-8 tenderloins, just enough to cover my 8"x8" square baking dish. I really enjoy using the chicken tenderloins because they are smaller so they cook a bit faster. They are really nice for a quick dinner when you get home from work.
To my chicken tenderloins, I added some taco seasoning and a bit of fajita seasoning. I use Fiesta brand of both these spice mixes & buy them in Texas. I let the tenderloins thaw and marinate with the seasoning on them. When it was time to get dinner started, I placed about two-thirds of my package of Green Chile Enchilada sauce on the chicken (probably about a cup - more than the recipe called for) and put it uncovered in a 350 degree oven. The sauce I chose to use this time was Frontera's Green Chile Enchilada Sauce but use your favorite. I had bought this on a whim and it was very good. I also like Hatch's Green Chile Enchilada Sauce. I think this recipe would also be good with red chile sauce too. I did choose to bake my chicken instead of saute or grill, just because I bake chicken fairly often and it is easy. Although grilling would have added another layer of yummy flavor! After the chicken was almost done (approximately 30 min), I flipped each tenderloin and placed the remainder of the enchilada sauce on top. I then put a few black olives (my addition to the recipe) on top of the chicken and topped them off with shredded cheese (which I did not measure and probably used more than the 4 oz the recipe called for). I put the chicken back in the oven for 10 minutes at 400 to get the cheese bubbly and slightly browned. If I had had green onions in the house, I would have added them to the chicken at the end but alas we were out.
We really enjoyed this chicken and will be making it again for sure. I served it with some refried Anasazi Beans (a type of bean grown by the Anasazi native americans) and cauliflower-zucchini mash. These beans are my favorite type of bean and are similar to a pinto bean but a little creamier to me. I love them! Anyway, I plan on making this chicken again and it will be something I make when I want a quick dinner after a long day at work. Enjoy!